Nantua Veloute' Sauce

500 MILLILITRES

Ingredients

Carrots                                                                     15 g

Onions                                                                     15 g

Bacon                                                                      15 g

Lobster/Crayfish butter                                            100 g

White wine                                                               50 ml

Brandy                                                                     25 ml

Tomatoes                                                                 125 g

Tomato puree                                                           25 g

Fish veloute                                                             500 ml

Cream                                                                      125 g

Cayenne pepper

Salt

Method

  1. Cut the carrots, onions and bacon into mirepoix and saute them in the crayfish butter.
  2. Concasse the tomatoes and add them with the wine and brandy and the tomato puree.
  3. Bring to the boil and reduce by one third.
  4. Add the fish veloute and simmer for ten minutes.
  5. Add the cayenne pepper, adjust the seasoning, strain through a muslin cloth and add the cream.

Note:  This sauce is used with boiled or poached fish dishes.

 

Contact

24/7 Workplace Safety

workplacesafety247@gmail.com

1 Queens Court
Gillingham
SP8 4DZ

Mobile: 07878780019
Office: 01747825526

Search site

24/7worplacesafetytraining